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Carrot Salad

All You MAY 2008

  • Yield: 8 Servings
  • Cook time:3 Minutes
  • Prep time:10 Minutes
  • Cost Per Serving:$.99


  • Dressing:
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/2 cup olive oil
  • Salad:
  • 2 ounces sliced almonds
  • 2 10-oz. bags shredded carrots
  • 1 sweet onion (such as Vidalia), finely chopped
  • 1/2 cup chopped flat-leaf parsley


Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.

Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.

I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.

Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 18g
  • Saturated fat: 2g
  • Protein: 3g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 177mg

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Carrot Salad recipe